WO1992021230A1

WO1992021230A1 - Apparatus for continuous cheese-production

Info

Publication number: WO1992021230A1
Application number: PCT/HU1991/000027
Authority: WO
Inventors: Zoltán MOLNÁR; Gyo^'zo^' SÁROSI
Original assignee: Sajtpres Fejleszto^' Termelo^' Szolgaltato Es Kereskedelmi Kft
Current assignee: Sajtpres Fejleszto^' Termelo^' Szolgaltato Es Kereskedelmi Kft
Priority date: 1991-05-28
Filing date: 1991-05-28
Publication date: 1992-12-10
Anticipated expiration: 1993-11-28

Abstract

The apparatus for the continuous production of various cheeses contains a worm provided with curd receiving throat and surrounded by a perforated drum, wherein the wall (2) of the receiving throat (1) is perforated and provided with tangential curd inlet (4); circulation jacket (5) is arranged around the perforated wall (2); the surface of the worm (10) and/or the shaft (7) thereof is at least partly interrupted; an unperforated tubular house (9) is connected to the perforated drum (8), said house (9) ending in a cutting unit (12) a rotating mould holder (23) is provided at the other end of the cutting unit (12), said rotating mould holder (23) containing cheese moulds (24) along its circumference, the cheese moulds (24) being coaxial with the worm shaft (7), in the first position of the form holder (23), while pressing unit (29), pushing unit and washing-clearing unit are at places corresponding to the further positions of the form holder (23).

Description

APPARATUS FOR CONTINUOUS CHEESE-PRODUCTION

The invention relates to an apparatus for producing soft, semi hard and hard cheeses.

In the large-scale cheese-making the curd is shaped in two mai technological steps to cheese paste of the required size an density.

In the first step most of the whey is removed from the cur processed in the curd-making vat, and the non-porou compression of curd lumps is expedited partly by gravitatio and partly with pressed plates. In the process of compressio part of the whey present in and between the curd lumps i discharged resulting in adhesion of the lumps and being presse into each other. Thus, the curd becomes compact. With th proportion, temperature of the whey existing at the beginnin and during compression, as well as with the compressive forc various types of cheese can be produced. The compressed curd i.e. "curd cake" is cut up and placed into form of the require shape.

The second technological step is pressing, when the compressed moulded curd obtains its final density and shape, -the require whey content and crust are established.

In both technological steps it is necessary to observe th optimal oxygen content, temperature, dry matter content homogeneity and the degree of acidity, which exhibit differen values according to the type of cheese. At the same time, th optimal pressure distribution and perforation have to be foun in both technological steps to prevent exit of the curd lumps fats, etc. together with the whey.

A great number of cheese moulds and presses are known so far First, curd is handled in a forming vat. The curd introduced b gravitation or pump is spread to uniform thickness, the pneumatically compressed plates are placed on the top of th curd layer. The shaping may take place with or without whey.

According to a more developed way of cheese moulding the curd is introduced into a perforated vertical tube. The perforated tube is provided with a mantle to retain the whey. The curd or liquid columns in the perforated tube provides the pressure required for compaction. The dry matter content of the curd can be adjusted by removal of the whey from the external tube.

Several forms of the cheese presses are known: hydraulically or pneumatically compressed, vertically or horizontally mounted presses, where the shaped cheese paste is intermittently pressed to the required dry matter content.

Tunnel presses are also known functioning intermittently or continuously. The car containing curd in the moulds is pushed into the tunnel wherein the cheeses are pressed by pressure cylinder built on the vault. The car is moved forward intermittently or continuously.

A common characteristic of the known forming and pressing apparatuses is the long technological time taking several hours. Large quantities of forms and covers with special filter mantle are needed for pressing, which are to be washed in separate machine after each pressing cycle.

The curd forming, pressing as well as form and cover washing can only be accomplished with highly valuable large apparatuses. Their operation requires much live labour, high quality curd-making can be realized with careful work and skilled workers. Apparatuses and implements used in the production technology of the two-phase cheese paste: curd- forming conveyors occupy an extensive part in the operative field of cheese-making.

The Hungarian patent No. 193 295 discloses an apparatus for forming and pressing the curd continuously. It is based on the increase of the discharge rate of whey by vibration of th compressive force, so that during the high rate discharge o the whey compression of the curd lumps is accelerated.

The main shortcoming of the apparatus is that the hydro mechanical and colloidal properties of the curd are no reckoned with. As a result of the quick removal of the whey th curd lumps stick together and can no longer separate from eac other. The vibrating and rotating worm shaft compacts furthe this mass of lumps, the compact cheese paste sticks to th perforated house, then the worm can no longer deliver. If th adhesion is slowed down thrugh contact with air, or inhibitio of the whey discharge, the cheese paste does not agglomerate, the lumps leave through the perforation.

The object of the present invention is to provide an apparatu that eliminates the former shortcomings: reduces the time o cheese-making, the excessive live labour, eliminate subjectivity of the operators, functions continuously an automatically. The apparatus can be produced with the use of rather small amount of rust-proof material, its washing i automatic, at the same time it fulfils the different cheese making technological requirements, its demand for space i small and enables to produce various soft, semi-hard and har cheeses economically and automatically.

The apparatus according to the invention contains a wor provided with curd receiving throat and surrounded by perforated drum, wherein the wall of the receiving throat i perforated and provided with tangential curd inlet; circulatio jacket is arranged around the perforated wall; the surface o the worm and/or the shaft thereof is at least partl interruped; an unperforated tubular house is connected to th perforated drum, said house ending in a cutting unit and rotating mould holder is provided at the other end of th cutting unit, said rotating mould holder containing chees moulds along its circumference, the cheese moulds being coaxia with the worm shaft, in the first position of the form holder, while pressing unit, pushing unit and washing-clearing unit are at places corresponding to the further positions of the form holder.

The curd processed in the curd-making vat together with the whey in the pipe system is introduced with pump into the receiving throat. The input spins the material on the inner perforated mantle of the throat. The swirling and rotating curd loses its excess whey content and passes in between the mixing elements of the rotating worm shaft. The hollow and perforated worm shaft forward the cheese paste containing less and less whey in the perforated house. The homogenous cheese paste with the required dry matter content is pushed by the worm into the perforated form. Cutting mechanism cuts it to the required length, then crust of the cheese is formed by the two perforated cover-parts of the form under external pressure.

The curd grains and cutting scraps passing with the whey through the perforated plates can be returned through the filter unit to the receiving throat and processed to cheese. Thus, the loss is minimal. The part units used for different purposes are built on a central stand constituting a monoblock requiring small space. The apparatus enables to produce tempered cheese with or without whey.

Further details of the invention are described by way of examples with the aid of drawing, in which:

Figure 1 is a side view - partly in section - of a theretical embodiment of the apparatus according to the invention,

Figure 2 is a top view of Figure 1,

Figure 3 is a section along line I-I marked in Figure 1, Figure 4 is a section along line II-II marked in Figure 1,

Figure 5 is a section along line Ill-Ill marked in Figure 1,

Figure 6 is a top view of Figure 1 looking from IV,

Figure 7 an embodiment of the worm,

Figure 8 another embodiment of the worm,

Figure 9 yet another embodiment of the worm,

Figure 10 a further embodiment of the worm,

Figure 11 a double-threaded worm,

Figure 12 a shoe-block worm,

Figure 13 the inlet past of the receiving throat,

Figure 14 a cutting blade and

Figure 15 an embodiment of the pushing mechanism.

Figures 1 to 6 show the cheese-making apparatus according to the invention.

The processed curd together with whey is introduced with pump through the upper inlet 4a into the perforated wall 2 of a receiving throat 1. Input of the material is tangential, thus the curd rotates and swirls on the wall 2. It loses most of its whey content through the perforation by the time it reaches the bottom of the throat. The whey level in throat 1 and the curd level in the perforated wall 2 are adjusted to the appropriate value with the whey level regulator 3 and partly by changing the speed of press worm 10. If the cheese-making technology requires pressing under whey, the material is introduced through the lower inlet 4b into the perforated wall 2. The input is tangential in this case too, the curd remains always below the whey, due to the appropriate level control.

The curd may be put under pressure in the receiving throat 1, whereby the quantity of separated whey can be changed not only with the hydrostatic pressure of the levels (whey and curd) , but with the pressure of the pump as well.

The swirling and rotating curd prevents arching and agglutination of the curd lumps, it washes the inside of the perforated wall 2, and by constantly cleaning the perforation, the whey can flow freely out.

The curd that lost part of its whey content passes in between the leaves and mixing elements of the worm 10, which forwards the curd in a perforated drum 8. As a result of perforation and pressing effect of the worm, the curd loses more and more of its liquid content as it moves on. Speed of the worm 10 is infinitely variable. The geometrical build-up of the worm forwards the material while mixing it constantly and compressing to homogeneous cheese paste. Discharge rate of the whey is controlled during mixing and compression. Upon obtaining the required dry matter content and homogeneity of the paste, the worm no longer mixes, but compresses. In order to quickly attain homogeneity of the paste and reduced whey content, shaft of the worm and its conical end are also perforated. The whey can leave the middle of the cheese paste before it closes up. The different worms are shown in detail in Figures 7 to 12.

The cheese paste produced in the perforated drum 8 is pushed by the worm into a closed tubular house 9. Here, under the effect of kneading, the stresses accumulated in the elastic cheese paste are equalized, the paste "rests". Length of the closed tubular house 9 is determined according t the formation of the homogeneous, unstressed paste.

The homogeneous cheese paste passes into a cheese mould 2 fixed in a rotating mould holder 23. A cutting unit 1 controlled with the signal of an adjustable mechanical senso cuts off a piece from the cheese paste, the rotating moul holder 23 rotates to the next position. Thus, a new empt cheese mould 24 moves opposite the closed house 9 and th process of cutting is repeated.

The rotating mould holder 23 and the actuating mechanism 2 fixed to stand 28 ensure that always empty cheese mould shoul move opposite the cheese paste flowing out of the closed hous

9.

The cheese mould 24 containing cheese paste filled in and cu in the first position passes in between the pressure plates o the pressing unit 29. This gives the cheese paste optima pressure building up at a determined rate. The pressure i automatically adjustable. The cheese moulds and pressure plate are perforated. The whey leaving through the perforation allow the crust formation under further compaction of the chees paste. The cheese with crust is carried from the cheese moul 24 with pushing unit 41 to a belt conveyor 26. Then th finished product 30 is delivered for salting and/or ripening.

The whey separated in perforated wall 2 passes through whe level regulator 3 into the whey tank 18, and the whey leavin through perforated house 8 passes into the same tank. The whe flowing flowing through the perforated plates carries alon curd chippings, whey powder. The chippings settle an agglomerate causing partly clogging and cleaning problems an partly loss of cheese-making, and output.

To solve these problems, a mixer 16 is built into the whey tan 18 to eliminate the settling and agglutination. Heating bags 4 are built at the bottom of whey tank 18.

The whey stained with whey powder is passed from the bottom o whey tank through collecting pipe 21 with pump 20 throug pressure pipe 22 and heat exchanger 42 into the filterin unit 6.

The filtering unit 6 filters the whey powder and returns i through a pipe to the receiving throat 1, where it is mixed to the fresh curd and is processed to cheese.

The whey filtered in filtering unit 6 is exhausted through whey pipe 31, and carried under pressure through whey pipe .33 and heat exchanger 44 to the washing showering system 27 installed above cheese mould 24. Thus, the continuous external cleaning and heat holding of the cheese mould are achieved. The filtered whey unnecessary for the washing and showering system is carried from the monoblock through whey outlet stub 34.

The whey is tempered to the optimal temperature with heat exchanger 42 built into pressure pipe 22.

The whey leaving through the shaft 7 drips into the second whey tank 15, wherein settling at the bottom is prevented also by a mixer 16. The whey stained with whey powder is forwarded from the bottom of whey tank 15 through collecting pipe 21 the same way as described in the foregoing. Heating bags 43 are built at the bottom of whey tank 15.

The cutting scraps of the cheese paste cut up with cutting unit 12 drops into whey tank 19, and so does the whey flowing out of the cheese mould 24 and pressure plates 29, as well as the whey flowing through the washing and showering system 27. The settling is prevented by mixers 16 built at the bottom of whey tank 19. The whey stained with whey powder and cutting scraps is forwarded from the bottom of the tank through collecting pipe 21 as described in the foregoing. Heating bags 43 are built at the bottom and wall of whey tan

19.

Heating bags 43 are built in the wall of the tanks to hold th temperature of the material accumulated in whey tanks 15, 1 and 19. Overflow pipes 40 are used to control the whey level i the tanks, to keep the curd lumps under whey, and to ensur pressing below the whey.

Drive 36 of variable speed drives the press worm 10 throug chain transmission 14. The same drive 36 rotates the mixer 1 partly through whey tanks 15, 18 and 19 with chain transmissio 17.

Shaft 7 is hold by end-bearing 13 in a way that allows to pus out cheese paste in closed house 9 - during stoppage - into th cheese mould 24 and to precess it as described earlier. Th pushing unit 11 is used for the axial movement (pushing an pulling back) of worm 10.

The machine stand 35 is used to hold together the part unit and elements of the cheese-making monoblock.

When cheese with solid additive is produced, the additives ar introduced on belt conveyor 27 receiving throat l. Th additives are mixed homogeneously partly by the curd swirlin in perforated wall 2 and partly by the mixing elements of wor ιo.

Figure 2 shows top view of the spatial arrangement of the mai units of the apparatus of Figure 1. The automatic electrica and/or pneumatic elements serving for co-ordinated functionin of the units, as well as for regulating and adjustment of th pressure are arranged in the central switch-box. The box an regulating sensor elements are not shown in Figures.

Figure 3 shows the cross section of the whey tank 15 (sectio I-I fo Figure 1) . The whey separated on the surface of worm 10 is conducted within the shaft into tank 15. The whey level in the tank is controlled with gate valve 39, or it is conducted through overflow pipe 40 into the collecting pipe 21. Heating bags 43 are at the bottom of the tank to hold the temperature of the whey.

Figure 4 shows the cross section of whey tank 18 (section II-II of Figure 1) . Level control of the whey flowing through the perforated drum 8 is to the one described with reference to Figure 3. Height of the whey level in whey tank 15 and 18 need not be the same.

Figure 5 shows the cross section of whey tank 19 (section III- III in Figure 1) . The whey pressed out from cheese mould 24 and the whey introduced with washing and showering system 27, as well as the scraps of cutting unit 12 pass into whey tank 19. T e whey level is controlled by gate valve 39. Temperature of the whey is controlled by heating bags 43.

Figure 6 shows the rotating mould holder 23 (viewed from IV. in Figure 1) . The rotating mould holder 23 in the direction of rotation marked with arrow. The rotary motion is intermittent. The numbers written beside the cheese mould 24 indicate the number of each position of the rotation. Filling and cutting of the cheese mould take place in position 1, the pressing in positions 2 to 11. Extraction from the form and inside washing of the cheese mould is carried out in position 12.

Figure 7 shoes an embodiment of worm 10, wherein half of the worm in front of the perforated throat insert and l/3rd part of it, in the perforated house 8 consists of mixing rods 45 welded along a spiral line. Mixing rods 45 serve for the continuous mixing of the curd lumps. Uniformly pitched spiral 46 is arranged on the shaft before and behind mixing rods 45 and a perforated cone 47 is fitted to the shaft-end. Figure 8 shows another embodiment of the worm 10, wherein the shaft is provided with split perforations throughout its length. The spiral 46 with uniform pitch are fixed to the perforated elements 48. Cone 47 is also perforated.

Figure 9 shows a further embodiment of worm 10, wherein cutting elements 49 are provided to cut, mix and move on the curd at a slow rate. The uniformly pitched spiral 46 compress the curd lumps.

Figure 10 shows yet another embodiment of worm 10. Here, cutting elements 50 make the interrupted surface for transport and compression of the curd, together with spiral 46.

Figure 11 shows a double-threaded worm 10, wherein the uni¬ formly pitched spirals 46 are arranged with phases-displacement the shaft. A perforated cone 47 is also provided.

Figure 12 shows a worm 10 with shoe-block. Here, the curd is carried and mixed between the uiformly pitched spirals 46 of two shafts.

Figure 13 shows the tangential inlets 4a and 4b of the material into the perforated wall 2 of the receiving throat 1, where a spiral baffle 51 extends the residence time in the circulation jacket 5.

Figure 14 shows the cutting unit 12, wherein a wire 52 held by supporting consoles 53 is used for cutting the curd paste. Consoles 53 are fixed to a plate 54 which blocks the path of cheese paste flowing from the closed house 9, between two cutting operations. The locking plate 54 and cutting wire 52 are actuated with piston rod 55. The cutting resistance and the force required, as well as the cutting scraps are minimized by cutting with wire 52.

Figure 15 shows the pushing unit of the apparatus. Disc 57 mounted on piston rod 56 pushes the compressed cheese paste ou of the cheese mould 24. At the same time, brush 58 and th filtered whey injected through pipe 59 clean the insid perforated surface of the cheese form during the back stroke o the piston rod 56. The apparatus according to the invention i assembled, set and regulated according to the technologica requirements of cheese-making. During operation, the whey leve in the throat and whey tanks as well as whey temperature ar controlled. A perforated plate of appropriate size is alway applied in the throat, the press house and the cheese mould. The most suitable worm and the required cheese forms ar mounted in the press table. In selecting the worm shaft, i should proceed according to the requirements of density and homogeneity. Compact cheese paste with 45 % dry matter content is made e.g. with a worm according to Figure 7, lump-holed paste containing 38 % dry matter with a worm according to Figure 9.

The temperatures, speed of the worm shaft, schedule of the pressure pressing time, height of the cheese, the required output and purity of the discharged whey are set according to the cheese to be produced. Delivery of the pump supplying the string is adjusted to the quantity and quality of the cheese. Processing loss of the curd is minimal.

The apparatus according to the invention enables separation of the whey at the rate determined by the technology, forming the curd during whey removal, and a crust forming compression in a continuous and automatized technology, wherein a formed and pressed cheese can be produced e.g. in every 10 sec. Different cheese containing 38-64 % dry matter can be produced with lump- holed, needle-holed, fermentation-holed or completely closed cheese paste can be produced with a single apparatus according to the actual requirements. The shape of the cheese may also be varied: disc-chaped, tubular, spherical, polygonal or other forms may be produced within a weight range up to about 30 kg.

Claims

l. Apparatus for the continuous production of various cheese containing a worm provided with curd receiving throat an surrounded by a perforated drum, characterized in that the wal (2) of the receiving throat (1) is perforated and provided wit tangential curd inlet (4) ; circulation jacket (5) is arrange around the perforated wall (2) ; the surface of the worm (10 and/or the shaft (7) thereof is at least partly interruped; a unperforated tubular house (9) is connected to the perforate drum (8) , said house (9) ending in a cutting unit (12) rotating mould holder (23) is provided at the other end of th cutting unit (12), said rotating mould holder (23) containin cheese moulds (24) along its circumference, the cheese mould (24) being coaxial with the worm shaft (7) , in the firs position of the form holder (23) , while pressing unit (29) pushing unit and washing-clearing unit are at place corresponding to the further positions of the form holder (23)

2. Apparatus according to claim 1, characterized in that cur inlets (4a, 4b) are at the upper and lower parts of th reveiving throat (1) , respectively.

3. Apparatus according to claim 1 or 2, characterized in tha a spiral baffle (51) is between the perforated wall (2) an circulation jacket (5) of the receiving throat (1) .

4. Apparatus according to any of claims 1 to 3, characterize in that the receiving throat (1) is provided with a whey leve regulator (3) .

5. Apparatus according to any of claims 1 to 4, characterize in that the worm shaft (7) is at least partly perforated.

6. Apparatus according to claim 5, characterized in that perforated cone (47) is at the end of the worm shaft (7) .

7. Apparatus according to any of claims 1 to 6, characterize in that the interrupted surface part of the worm (10) is mad of separate radial mixing and/or chopping and/or cuttin elements.

8. Apparatus according to any of claims 1 to 6, characterize in that the worm (10) is a double-threaded worm.

9. Apparatus according to any of claims 1 to 9, characterize in that the worm (10) is a double worm.

10 Apparatus according to any of claims 1 to 9, characterized in that it is provided form holder (23) and a mixer (16) is arranged at the bottom.

11. Apparatus according to claim 10, characterized in that each of the whey tanks (15, 18, 19) is provided with whey outlet and/or overflow pipes (21, 40) .

12. Apparatus according to claim 11, characterized in that the whey tanks (15, 18, 19) are connected to a recirculation system.

13. Apparatus according to claim 12, characterized in that the recirculation system contains a filter unit (6) .

14. Apparatus according to claim 13, characterized in that the filter unit (6) is connected to the receiving throat (l) .

15. Apparatus according to any of claims 1 to 14, characterized in that additive inlet unit (37) is connected to the receiving throat (1) .

16. Apparatus according to any of claims 1 to 15, characterized in that it is provided with heating bags (43) .